Chicken jalfrezi is one of the easiest curries to make.
My Latest and Favourite Chicken Jalfrezi Recipe is in my New Hardbound Cookbook!
Chicken jalfrezi is the most popular curry in the UK Indian restaurants. That’s right, it’s not chicken tikka masala like many people think. The latter may be less spicy and a favourite amongst children. It may also be seen very often in those ready made meal boxes you see at the supermarket. But when it comes to eating out, chicken jalfrezi wins hands down.
The stats on my site demonstrate this too. This recipe is always in my top five most viewed recipes. If you want to make a British Indian restaurant
This is not a traditional jalfrezi recipe like you might find in the cookbooks from the British Raj. This is what you would find in most good curry houses. In fact, it’s better and much less fatty than most of the jalfrezis I’ve tried at restaurants.
As with all of my curry house style recipes, you will need to make a batch of curry sauce and pre-cook your chicken. Once this is done, you can cook this jalfrezi curry in minutes.
I have written a large and small version of my curry sauce recipe which will need to me made before cooking this recipe. The large version is made just like they do in the best curry houses. Make a large batch for best results. It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.
I pre-cook chicken in two different ways. Most restaurants use this method to prepare their chicken for this curry. It is slowly stewed in spices. The cooking juices can be used to add additional flavour to your curry. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Jalfrezi.
If you would like to read a little bit about the history of the jalfrezi, please read my earlier post here.
International & UK Orders
- 700g pre-cooked chicken meat - See links to my cooking methods above.
- 3 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger - cut into match sticks
- 1 red bell pepper thinly sliced
- 4 green chilli peppers - finely chopped
- 1 teaspoon red chilli powder
- 2 tablespoons tomato puree
- 5 cloves garlic finely chopped
- 1 tablespoon cumin powder
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon mango chutney
- 1 small bunch chopped coriander leaves
- 400ml curry sauce - See links to my recipes above.
- salt and pepper to taste
- In a small pan over medium heat, warm the curry sauce and set aside
- Now pour the vegetable oil into a large pan or wok.
- Throw in the sliced onion, bell pepper and green chilli peppers and fry until they are just cooked through and soft.
- Add the garlic, ginger, chilli powder, tomato puree, cumin powder, fenugreek and mango chutney and stir to combine.
- In goes the chicken pieces and heated curry sauce.
- Stir and then sprinkle with the coriander and season to taste with salt and pepper.
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